Lobster is one of those premium ingredients that is often reserved for sit-down meals, but a new fast casual eatery in New York City called 'Lobster Press' is on a mission to change this.
Lobster Press was opened at The Pennsy food hall inside NYC's Penn Station. The eatery is owned by chef Marc Forgione, who is also known for his own Restaurant Marc Forgione in Tribeca. But rather than plating lobster, this new casual concept serves it to go in sandwiches, soups and salads. Lobster is what makes all the dishes, including 'Da Dip,' a plain grilled cheese sandwich that's served alongside a flavorful chili lobster dipping sauce.
At the Lobster Press, the innovative on-the-go options provide a way for travelers to enjoy upscale eats in a convenient manner.
Casual Seafood Eateries
NYC's 'Lobster Press' Sits in the Food Stall at Penn Station
Trend Themes
1. Casual Seafood Eateries - The rise of casual seafood eateries and food halls are creating disruptive innovation opportunities in the fast-casual dining space with unique ingredient offerings and convenient locations.
2. Premium Ingredients in Fast-casual - Premium ingredients, such as lobster, are being incorporated into fast-casual dining concepts, challenging the traditional notion of upscale dining experiences.
3. Upscale To-go Options - The demand for high-end cuisine on the go is creating new opportunities for restaurants to cater to busy professionals and travelers with convenient, to-go options.
Industry Implications
1. Fast Casual Dining - The fast-casual dining industry can capitalize on the trend of incorporating premium seafood ingredients in convenient locations.
2. Restaurant Industry - The restaurant industry can benefit from creating unique and innovative fast-casual concepts to cater to busy city-dwellers and travelers.
3. Convenience and Retail Industry - The demand for on-the-go upscale cuisine can create innovative opportunities within the convenience and retail industry for grab-and-go food options.